Few weeks ago we received a wonderful proposal which was to take part into the 10th anniversary of the Spain Culinary Interactive Experience happening in Miami the last June the 9th 2021 hosted by TurEspaña (Tourist Office of Spain) and Extenda ( Andalusian International Trading Office)

Moreover the excitement of this important date for the image of Spain in Miami, this event was loaded of hope to get back our movility and trips abroad and to bring back the stolen family and friends gathering by the pandemic.

In case you don´t know anything about Turespaña, let me tell you that the Spain Tourism Office in Miami is one of the 33 office that the Spanish Government has all over the world to promote our country as a great destination among the main stakeholders in the Southeast of USA, Colombia and Puerto Rico.

In the other hand, Extenda as part of the Andalusian government has the important mission of contributing to the internationalization of the Andalusian economy by helping the local companies to make business abroad, promoting the very best of our products all over the world and attrackting foreigner investment to our region.

So both organizations join their efforts yearly to show the unique treasures of our land in Miami:

  • Gastronomy, with showcooking and tastings at the best Spanish restaurants in Miami.
  • Sherry wine tastings.
  • Iberian ham and the art of slicing it.
  • And, of course, a flamenco show, with the dancer “La Chiqui de Málaga”.

As you could imagine, I felt enormously honour and excitement when I received the proposal. ( i couldn´t stop jumping up and down of joy!) Becouse of the pandemic I couldn´t travel to Miami but we made a connection from Spain to share with an amazing audience my best recipe of one of the most iconic tapas outside Spain “ Huevos Rotos con Jamón” ( “broken eggs with deep fried potatoes and Iberian Ham).

I love making this recipe becouse it´s basic ingredient moreover potatoes and eggs are 2 essential pillars in the Spanish cuisine: EVOO and Iberian ham.

Besides, I like to add my smoked sweet paprika sauce to the tapa. Smoked paprika from La vera is a staple on my recipes notebook and you will learn how to make it in the video below.




  • 1 big potato or 2 medium size potatoes per person.
  • 3 more potatoes for the paprika emulsion (or salsa)
  • 2 tbsp of EVOO ( choose your favourite and a high quality one becouse it is for the paprika salsa)
  • 1 egg per person
  • 1 L of extra virgin olive oil ( EVOO) or the quantity you may need according to the size of your frying pan.
  • Sea salt
  • 1 tsp of smoked sweet paprika
  • a touch of fresh grinded black pepper.

Required kitchen tools:

  • A deep frying pan
  • mandoline to slice the potatoes evenly
  • kitchen paper to absorb the excess of oil after frying
  • a hand mixer to emulsify the salsa
  • small pot for boiling the potatoes for the salsa
  • tapa bowls top late up our huevos rotos


For the paprika emulsion:

  • Wash, peel and chop the potatoes in irregular chunks and boil them in boiling water for about 30 minutes.
  • Remove them from the heat when they are very soft . Filter the water and keep mit aside. This water is very rich in starch and it will be very useful.
  • Mix the boiled potatoes with the sea salt and black pepper, everything covered by 2 inches of the starchy water from boiling the potatoes.
  • Mix until get a fine pure.
  • Add the EVOO and emulsify it with the hand mixer.
  • keep it in the fridge until use it.

For the eggs and potatoes.

  • Wash, peel and slice the potatoes with a mandoline, so all your slices would be same thickness and they will look very pretty at the time of plating up.
  •  Salt the sliced potatoes  before frying them and tap them to dry if they release some water.
  • Deep fry the salted sliced potatoes and watch them not to burnt them but be sure that you get a beautiful golden colour.
  • use the same EVOO to fry the eggs. When frying the eggs one of the most important thing to success in this dish is to let the yolk runny so when you cut the egg you break the yolk (broken eggs/ huevos rotos) and it covers all the potatoes.

Platting up:

  • We will plate the potatoes, then the paprika sauce, then the fried egg amd finally the Iberian ham in a tapa bowl ( or a small plate. I like clay bowls becouse they keep the heat ).
  • Be sure that everything is really warm before you add the iberian ham so it will release its beautiful aromas and lovely fat.

The result is an elegant, comfort, toothsome tapa that will make you travel from your kitchen to the heart of Spain.

Check the video for the whole recipe, enjoy, cooke and share!!

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